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PORK ROAST - Cuban Sandwich With Zucchini Pickles
Nb persons: 8
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Cuban Sandwich With Zucchini Pickles BON APPETIT Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches; substitute with thinly sliced dill or bread-and-butter pickles if you like. Ingredients Zucchini Pickles | |
1 ½ cups | apple cider vinegar |
½ cup | sugar |
1 teaspoon | ground turmeric |
1 teaspoon | mustard powder |
1 teaspoon | mustard seeds |
1 large | zucchini, sliced into ⅛”-thick rounds, preferably on a mandoline |
½ large | onion, thinly sliced |
2 tablespoons | kosher salt |
Shredded Pork And Assembly | |
1 medium | onion, chopped |
1 medium | carrot, peeled, chopped |
1 | celery stalk, chopped |
1 sprig | oregano |
1 sprig | rosemary |
1 teaspoon | crushed red pepper flakes |
2 cups | low-sodium chicken broth |
1 3-lb. | skinless, boneless pork shoulder, (Boston butt) |
2 tablespoons | olive oil |
Kosher salt | |
freshly ground pepper | |
½ cup | mayonnaise |
2 tablespoons | Dijon mustard |
8 brioche buns, split | |
8 ounces | soppressata, thinly sliced |
8 ounces | pepper Jack, thinly sliced |
Zucchini Pickles
Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool.
Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30–35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.
Do Ahead: Zucchini can be pickled
4 days ahead. Keep chilled.
Shredded Pork And Assembly
Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½–4 hours. Let cool.
Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).
Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside.
Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about
5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.
Do Ahead: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.
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